Interview – Amanda from Langley’s Rocky Road

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What got you interested in chocolate?

At birth I think – I have always loved chocolate.

When did you first make chocolate?

I started to make my product when I adopted my 2 children and it quickly became a family favourite, always made on special occasions and a firm favourite at the office.

How was your first attempt at making chocolate?

Like a beginner, awful now I look back but also a really important part of my journey.

How and from where do you source your ingredients?

I love to use local ingredients where I can, there is nothing quite like Cornish seasalt and combined with lime (a childhood flavour) makes for my surprise flavour.

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Anything you are particularly proud of about your products?

I have come into the industry as a complete beginner, I love the reaction that I get from my customers and the lovely comments always make everything worthwhile.  I love the thought that I am inspiring my children to be entrepreneurial and to do what they love.  The seven Taste of the West awards in my first year of trading have been the icing on the cake.

What’s your best-selling product?

Lime & Seasalt has now overtaken my classic Orange.  I love this as it is a flavour inspired by my Dad and his loves, so has real meaning for me.

What achievement are you most proud of?

Actually starting my business – it was hard to leave my career as a Solicitor where I had been Managing Partner of a firm which I have seen through a merger of 4 practices.  To change to doing something so creative was a big decision but I love what I do, the challenges and rewards.

What are your ambitions for the future?

To develop as a business – I would love to grow and to be able to pass my passion on to other people.

What’s your mission statement?

As a small business its really simple – to produce the best product I can to delight my customers.

What’s your favourite type of chocolate?

One of the things I love about chocolate is its diversity – so I don’t have a favourite and it very much depends on my mood.  I love to try new flavours and to be surprised!  My most recent delight was a Ruby Chocolate with a lemon centre – delicious!

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Amanda will be at the Exeter Chocolate Festival in November, and at the Torbay Chocolate Festival next April. But, if you can’t wait that long to get your hands on some of her award-winning Rocky Road, you can buy on her website by clicking here!

 

Salcombe Dairy – From Ice Cream to Bean-to-Bar Chocolate!

History

Salcombe Dairy has been making artisan ice-cream in South Devon for forty years – and celebrated this milestone birthday in June 2019. The alchemistic factory has been at the heart of the town’s meteoric rise in popularity as Devon’s most stunning holiday destination. Still based on Island Street where all of the ice-cream is made, Salcombe Dairy is well known for deliciously indulgent ice-cream made only from natural ingredients, as well as a range of natural sorbets. Salcombe Dairy has been proudly making scrumptious ice-cream in this beautiful place since 1979, using local cream combined with the best recipe ingredients we can source locally and around the world – to create one of the Great Taste top fifty foods in Britain.
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Awards

Salcombe Dairy’s ice cream, sorbets and now chocolate have won more than sixty Great Taste, Taste of the West and Food & Drink Devon awards. That’s a lot of trophies! Blush. The secret to our success is staying modest and always striving for perfection – for example it took us over a year to perfect the recipe for our new Salcombe gin sorbet, and a new product is never launched until the entire production and tasting team are 100% happy with it!

Ethics

We’re a small company with a big heart. We have a very loyal team of workers livin’ the dream of working in an ice cream and chocolate factory in Devon…so when you eat our products you know that they have been made in Salcombe with love and care – using cream from the local farm. All of our chocolate and ice creams are made in a factory which is entirely nut free, palm oil free and egg free. We will never use any artificial ingredients – everything we make is 100% natural. That’s probably why customers have been asking for our ice cream consistently for the past forty years!
We are striving to leave a lighter footprint in the beautiful part of the planet we work in – and are always trying to source less single use plastic packaging and consumables, and more reusable and recyclable and now compostable packs.

Non-Dairy

We recognise that vegan and dairy-free connoisseurs still love high quality chocolate and ices! Our range of dark chocolate is dairy free and suitable for vegans as well as being indulgent and sumptuous…and we even make a chocolate sorbet.
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Chocolate

Our new baby is bean-to-bar chocolate, launched in Spring 2018. We source organic, fairly traded cacao from the Peruvian rainforest and melange the nibs in Salcombe with raw cane sugar before conching, tempering and moulding into chocolate of the highest quality to make outstanding chocolate in a spectrum of flavours our fans rave about. In the 19th Century, Salcombe was a busy trading port for ships carrying fruit, cocoa, sugar and rum. At the mouth of the estuary lies The Bar, a sand spit mentioned in Tennyson’s famous poem ‘The crossing of the bar’ so it seemed appropriate to call our chocolate The Bar, and mirror in chocolate all of our ice-cream flavours for which we are famous.
We’ve already won a Great Taste Gold award for our dark chocolate ginger, and the milk chocolate with Devon sea salted caramel is popular. Chocolate enables us to keep our trusty Oompa Loompas busy during the winter when customers are eating less ice-cream – so it makes us more sustainable as a business too!
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Feedback

Tell us what you think! We’re looking forward to seeing everyone again at the Exeter Chocolate Festival and are always keen to hear feedback on our chocolate or hear your requests for new flavours!
Lucy and Dan Bly
Email: dan.bly@salcombedairy.co.uk
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Chocolate Making with the Exeter Cookery School

Working in chocolate has it’s perks, and one such perk I was fortunate enough to enjoy recently was a visit to the Exeter Cookery School to participate in one of their half day chocolate making and tempering workshops.

The course is advertised on the cookery school’s website as “two and a half hours of pure wicked indulgence”. That it certainly was! The chocolate got everywhere, in my hair, under my fingernails and on my face. I am certainly not complaining, as a practising chocoholic, I took every opportunity for some sneaky finger-licking.

The Exeter Cookery School is situated on Exeter’s quayside. Founded by Jim and Lucy Fisher, it has been offering cooking classes and courses since 2016. Jim was a fantastic host on the chocolate making workshop. He was both knowledgeable and encouraging while keeping the session at a good pace, and everyone laughing and enjoying themselves throughout.

Jim took us through the whole process of making a filled chocolate from start to finish. Step-by-step we made our own little bonbons under his excellent guidance and he willingly jumped in to perform the occasional rescue! We started by exploring the moulds used for filled chocolates, discussing where to purchase them, and cleaning techniques to ensure the best shine on the finished chocolates. We then learnt how to melt and colour cocoa butter to create a shimmery design which we painted onto the inside of the mould.

After this came the tempering. This was the part I was most looking forward to, as having dabbled at home (rather unsuccessfully), I was keen to learn from a professional and go away with some techniques that would be easy for me to continue with solo. Jim was very happy to answer my many questions, and I came away with what I believe to be a foolproof method… watch this space!

Using the dark chocolate (which we tempered ourselves), we created a thin shell inside the mould ready for the caramel filling. The shells were cooled and then the filling was piped in, cooled once more and then capped off with the remaining melted and tempered chocolate.

But of course, the most exciting part of the morning by far, was tipping the finished chocolates out of the moulds to marvel at how beautiful (if a little imperfect) they were. We then got to put our chocolates into a box to take home and share with our families. Leaving with chocolates and certificate in hand, I really felt as though I had accomplished something special and can’t wait to sign up for the next course! Don’t they look beautiful?

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If you would like to attend Jim’s chocolate making course yourself (or indeed any of the other exciting workshops on offer at the cookery school) you can book on via their website. Click here to take you directly to the website.

Interview – Taylor from Bake Free

What got you interested in baking and free from foods?IMG_1229

I’ve always been interested in cooking, food and flavours but really began baking when I found that I need to follow a gluten free diet. My wife has food allergies and my daughter does too, so this naturally lead to baking free-from recipes and experimenting with creating foods that we were unable to buy elsewhere.

When did you first make your famous brownies?

I think the current recipe is about attempt number 17! I tried a lot of recipes which I found in books and online but wanted to keep pushing to see how rich I could get the chocolate flavour and also pursuing a great texture. Now I make them in a range of flavours but the nutty ones are my favourites – Peanut Butter Swirl and Hazelnut Praline!

How was your first attempt at gluten free baking? 

I actually used to really dislike baking as I didn’t like to follow recipes and measure ingredients. I was a bit of an “experimental” cook! Now that I create my own recipes and transform traditional recipes into free-from bakes, I enjoy the baking a lot more. I enjoy having the freedom to create.

How and from where do you source your ingredients?

From a huge range of places! I’m often limited by allergy statements and production methods but make sure that my ingredients are responsibly sourced/produced and I try to have minimal ingredients in recipes and to keep as much of a wholesome approach as baking allows.
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Anything you are particularly proud of about your products? 

I constantly get feedback that nobody would know that my products are free-from and many people prefer them to the so-called “normal” items that they buy.

What’s your best-selling product?

Brownies, both at events where I trade and I also wholesale locally too.

What achievement are you most proud of?

Taking the step to begin my own business and I hope that this will be a good example for my daughter to not follow the beaten track.

IMG_1281What are your ambitions for the future?

I’d like to have a small cafe or deli one day.

What’s your mission statement?

Just to make food that people enjoy. My favourite is when people get tippy-tappy feet when they eat something good.

What’s your favourite type of chocolate?

I’m a dark chocolate fan, particularly 85% and upwards. Combination-wise, I enjoy chocolate with nuts, ginger and coffee.

You will be able to get your hands on Bake Free’s yummy gluten-free goodies at the Exeter Chocolate Festival! If you would like to find them before then you can visit their facebook page for details of other local events.